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1
Preheat oven to 400 degrees.
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2
Combine onion, celery, carrot, garlic and fresh herbs in mixing bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
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3
Toss with 2 tablespoons olive oil until all vegetables are well-coated.
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4
Set aside.
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5
Remove neck and giblets from chicken and discard.
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6
Rinse chicken inside and out, and pat dry with paper towels.
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7
Rub chicken lightly with the remaining 2 tablespoons of olive oil, then rub inside and out with salt, pepper, and dry rub mixture.
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8
Set aside.
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9
Remove wire rack from roasting pan and place upright on a solid surface.
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10
Fill the inside circle of the roasting pan with 1/2 cup wine or beer.
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11
Slide chicken onto wire rack, and place chicken into roasting pan so wife rack rests inside the center circle.
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12
Carefully spoon the seasoned vegetables around the chicken outside the center circle and pour the chicken broth over vegetables.
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13
Carefully transfer into the oven or onto the grill.
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14
Cook the chicken until the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
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15
Approximately 45-50 minutes.
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16
Remove and let rest for 10 minutes before carving.
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17
For dry rube recipe, combine: 1 t ground black pepper; 1 t celery salt; 1 t dry mustard; 1 t cayenne; 1 t garlic powder; 1 t onion powder; 1 t brown sugar; 1 t sugar; 1 t paprika.
